In a large bowl, beat butter with sugar until light and creamy. Add egg and vanilla, and beat until combined. Whisk together flour, coconut, cornstarch, lime rind, baking soda and salt then stir into butter mixture in 2 additions. Divide dough in half and flatten into discs. Wrap each disc and refrigerate until firm, about 30 minutes.

Between floured waxed paper, roll out each disc to 1/4 inch thickness. Using a 2 1/2" round cookie cutter, cut out shapes, and re-rolling scraps. Place 1 inch apart on parchment paper lined baking sheets, then place in freezer for about 15 minutes, until just firm.
Bake in 350f oven for about 10 minutes, until golden around edges. Transfer to a wire rack to cool.

To make glaze:
In a small bowl, whisk together all three ingredients. Spread about 1 teaspoon over each cookie. Let harden....if you can!

Thank you, thank you, thank you for this incredibly delish recipe! I made these Tuesday night for a workplace birthday celebration on Wednesday and they were a huge hit! They were the perfect balance of sweet and sour and every cookie just melted in your mouth. This will definitely be a go-to cookie recipe for me.

Translate

About Me

Hello, and welcome to Pinecone Camp!
I'm a professional photographer and I shoot and prop style for magazines, designers and architects and have recently ventured into lifestyle books. I love it all. I adore photography, mid-century design, baking, d.i.y., travel, and I cover them all in my weekly posts. I hope you find a little inspiration while you're visiting. Thanks for stopping by. janis